Apricots and coconut are an excellent combination, especially in a cake with a crunchy crumble topping. Using rapadura sugar or coconut sugar gives a beautiful caramel richness to the batter, which is offset by the tang of the apricots.
A fast take on the meat-loaded Cuban sandwich. Serve them with a little of the marinade on the side for extra zing.
There's so much flavour in these crisp pancakes, you'll find it hard not to go back for more. We've made two whoppers here, but it's easy to divide the mixture into a few smaller pancakes. To invert the pancake, once you've slid it onto a plate, place another plate on top of the pancake, invert it onto the second plate and slide it back into the frying pan.
"This is a great dish to organise ahead of time," says Josh Niland. "Start the brioche a day ahead to prove the dough. The cooked brioche can be stored in the refrigerator for a week or frozen. The ocean trout will keep refrigerated for up to a week." Start this recipe three days ahead to cure the fish.
Khao soi traditionally uses meat cooked on the bone, but for this quicker version, we've opted for smaller pieces of chicken thigh fillet; we've also taken a shortcut and used ground spices instead of pounding our own - just be sure they're fresh for the best flavour. If you want to take the longer approach, use chicken Marylands cut through the joint, and simmer them slowly and gently until the meat is falling from the bone. Khao soi is all about the combination of tender boiled noodles and the crunch of the fried noodles that are scattered on top - it's textural bliss.
A jewel-like jelly made from seasonal fruit is a thing of beauty. We've made a large fluted ring version, but if the idea of turning the jelly out worries you, set it in a large glass bowl instead. It needs less gelatine if you do it this way, so reduce the quantity by a leaf or two. Caramelised apricots would make a lovely addition if the fancy takes you. Begin this recipe a day ahead to let the jelly set.
"There are few other dishes that come with so much expectation and nostalgia. It's so important at Saint Peter that the fish and chips gets put on a pedestal as a dish of importance and luxury," says Josh Niland. "Gone are the days of having wishy-washy defrosted white fish in limp pale batter and frozen chips. The key to fantastic fish and chips is obviously a great fish that's suited to coating in a batter and deep-frying. Fresh pink ling is a perfect fish for battering - it's robust, has a dense compact flesh with little sinew, good amount of fat, sweet-tasting flesh, few pin bones and can be readily found. The batter is also hugely important. Having worked with Heston Blumenthal as a stagiaire, I got to see his fish and chips and was blown away by the logic of using vodka in a batter. It makes sense - more alcohol content means it burns away faster, resulting in a very crisp and delicious batter. Fish and chips would be incomplete without a good tartare sauce; our tartare, made with yoghurt instead of mayonnaise, is a much cleaner, lighter sauce." Start this recipe a day ahead to soak the chips.
We've added cucumber to this noodle dish, inspired by the Taiwanese ma jiang mian and the Sichuan dan dan mian, to up the refreshment factor. Shredded poached chicken would make an excellent addition, too.
"I love rainbow trout. It was a supermarket favourite, so it's unfashionable in restaurants, but I think it's a reliable option for dinner and this recipe is all about the cooking technique," says Luca chef Isaac McHale. "The last time I cooked trout like this was 15 years ago when I worked for Mark Best when he started running The Four In Hand bistro in Sydney's Paddington. It's a great technique that's simple and makes a brilliantly cooked piece of fish every time."